Brunch In A Box
I just launched my Brunch in a Box concept at David Burkes Primehouse, the follow up to American Dim Sum Brunch. Every week I offer a menu of collections in a bento box, for example the hangover box which contains mini burgers with french fries, mac n cheese with crispy bacon and a monte cristo made with house cured proscuitto & rockstar sunglasses! Yep the perfect cure for the hangover, some weeks I think I should just call this breakfast haha! I love to try many different things in a meal so this a fun way to taste the menu and enjoy multiple flavors. If you are truly a dare devil, try the mystery box, this is where we really get to have fun as chefs! Don’t let the steakhouse fool you, we are always cooking something cool in the kitchen! Here is a copy of the Brunch in a Box menu.
Brunch Boxes
Griddled 15
Cinnamon raisin french toast…maple syrup
Buttermilk pancakes…blueberries
Crepe…stewed fruit
Breakfast Sausage
Eggs 17
Benedict…spicy ham, hollandaise
Lobster Scrambled…crème fraiche, caviar
Peppers & Eggs… kobe paprika sausage, brioche
Bacon Biscuit
Little Bull 21
207L Beef Tips…arugula, blue cheese, tomato vinaigrette
Grilled Steak…mushrooms, onions & whipped potato
Shortrib Dumplings…horseradish, cheddar cheese, bbq sauce
Tempura Green Beans
Big Bull 42
Petite Filet…garlic spinach
Petite Kansas City Sirloin… asparagus
Delmonico…basil whipped potatoes
Petite Mixed Green
Hangover 16
Mini Burkers….spicy mayo, french fries
Mac N’ Cheese…chopped bacon
Monte Cristo…proscuitto, gruyere, tomato tapanade
Shells 21
Pretzel Crusted Crabcake…poppy seed honey
Angry Shrimp…basil, lemon, chili
Scallops…lobster fried rice, miso glaze
Oysters
Mystery Box priced daily
let go & let Chef Rick treat you to a culinary surprise
Bone Marrow = Chef Comfort Food
Perfectly roasted after being cut lenthwise instead of the “rabbit hole” version served most often. Paired with a slow roasted head of garlic, toasted baguette and homemade cherry mostarda made from seedlings farm cherries. The first few were a snack for us in the kitchen and then we decided to share with our guests at David Burkes Primehouse, boy are they happy that we did!
Rethinking the Baked Potato
I’ve never offered a baked potato at David Burkes Primehouse because we are not the normal steakhouse, we use a modern approach and honestly who really enjoys a potato thats been baked off earlier in service and sitting in a warming drawer for hours like most restaurants serve. The skin is never crisp, its more steamed and it never has the delicious seasoned crust it should like when you bake one fresh. That just isn’t the type of quality I expect to serve in the restaurant and it is nearly impossible to pull off on a regualr basis, so I had to rethink the baked potato and came up with the loaded baked potato waffle. Its a waffle that is made out of baked potatoes, topped with crispy bacon, melted cheddar cheese, scallions and whipped creme fraiche and finished at the table with a drizzle of butter syrup.
Octobeer Fest Begins 10-4-09!!
Daily this will start with a beer reception from 630-7:15
Dinner starts at 7:30 in David Burkes Primehouse
4 course meal/reception costs $55 per person plus tax and gratuity
Purchase 8 courses (2 separate dinners) for $95
or
Purchase all 16 courses (all 4 seperate dinners) $175
cal 312-660-6000 for reservations
Chef Ricks Homebrew Dinner
October 4, 2009
Reception
Chef Ricks Selection Of Nibbles
Belgian Blond…snow white head, gold color, spice, malt hops & orange essence
Stoned Wheat…seedling farm peach infused wheat beer, zesty aroma
Dinner
Beet Cured Sturgeon
grilled brioche, butter whipped brie & spiced bacon mustard
Working Man Champagne…whipped cream head, golden body, toasted bread aroma, malt, fruits & spicy hops
Shrimp & Chorizo Cake
charred corn & roasted sweet pepper vinaigrette
I-PAC (India Pale Ale With Chamomile)…malt, toffee, caramel apples and floral hops that finish with chamomile
40 Day Dry Aged Slow Roasted Prime Rib
caramelized onion gratin & grilled lobster mushrooms
2 Wood Ale…reddish brown color, sweet aroma, caramel, toasted malt & velvety mouth feel,
started with birch syrup & finished with african mahogany
Sticky Toffee Pudding
chicory creme brulee & chocolate coffee caramel
Mr. Peabody Porter…rich, full bodied, bittersweet, chocolate & coffee
Two Brothers Brewing Beer Dinner
October 5, 2009
Reception
Chef Ricks Selection Of Nibbles
Cane and Ebel…unique red rye beer, full of hop flavor and aroma. 70 pounds of Thai palm sugar is added to each batch which attributes a vanilla-like flavor. A new hop variety call Summit is really showcased in this beer.
Dinner
Seafood Trio
Lump Crab Cake… roasted jalepeno relish
Fried Oysters… homemade pancetta vinaigrette
Chilled Lobster Taco… grilled onions, watercress, lemon crema
Ebel’s Weiss…traditional German Hefeweizen that is naturally unfiltered. It has wonderful malt sweetness and a soft aroma of clove, vanilla, and banana
Blackened Benton Bacon Raviolis
roasted pumpkin, toasted almonds & tuscan kale
Heavy Handed IPA…fall seasonal brewed with freshly harvested hops. Since these “wet hops” have not been dried before use, they add a wonderful character found in no other beer.
Coffee & Spice Crusted Dry 35 Day Dry Aged Sirloin
potato and onion gratin, fait gras, haricot vert
Red Eye Baltic Porter …starts with a 9.3% ABV Imperial Baltic porter recipe that can easily stand on its own. Then we loaded it up with 100% organic, fair trade coffee beans that were roasted about 3 miles from the brewery. The result is a wonderfully rich chocolate and coffee aroma, with nice coffee and black malt flavor, and a soft clean finish
Apple Tarte Tatin
salted caramel ice cream, caramelized puff pastry
Avalon…A spiced ale brewed with pressed apples grown right here in Illinois. The apples and a special blend of mulling spices are introduced into the mashing process. Champagne yeast is then used to create a highly carbonated beer with fruity undertones and a clean, crisp finish
New Holland Beer Dinner
Reception
Chef Ricks Selection Of Nibbles
Golden Cap…saison soft, golden beer with a subtle peppery fermentation profile.
Dinner
Spicy Salmon Gravlox
preserved bok choy, smoked potato pancake, citrus crème fraiche
Mad Hatter…india pale ale that is well balanced beer in terms of aromatics, bitterness and malty-sweetness.
18 Day Dry Aged Tenderloin Medallions
heirloom tomatoes & roasted garlic risotto with black pepper malt syrup
Sundog…classic representation of amber ale’s feature of caramel malt (barley.)
Braised Benton Bacon
celery root puree, grilled onions, mushroom wontons
Charkoota Rye…smoke-forward body is balanced with tones of deep molasses and caramel, with a crisp, clean lager finish.
Gorgonzola cheesecake
balsamic concord grape jam
Dragon’s Milk…Oak-aged Strong Ale/stout: Bourbon barrels lend their help to this deliciously balanced beer. Oak, bourbon, vanilla, roast, chocolate and coffee tones lurk beneath the surface. Extremely versatile, it can lend an earthy complement for mushrooms, beef, or balsamic, and it can also be a hearty counter to big, rich flavors like bleu cheese.
Goose Island Beer Dinner
Reception
Chef Ricks Selection Of Nibbles
Sofie…belgian style ale featuring citrus peal, vanilla, tart and dry
Dinner
Baked Lobster & Chestnuts
shallot confit & 3 sisters coarse cornmeal, roasted corn
Matilda…belgian style ale with a slightly fruity aroma, spicy yeast flavor
Chicken Liver and Crispy Rabbit Ears
cavetelli pasta, poached egg, manchego cheese
Juliet…belgian style ale fermented with wild yeasts and blackberries
Braised Dietzler Farm Beef Shank
parsnip puree, curry, haricot vert & red wine celery slaw
Pere Jacques…fruity malty ale, complex flavor
Cherry Bread Pudding
bourbon walnut caramel, vanilla bean ice cream
Imperial Brown Goose…strong bourbon barrel aged ale, this ale is rich and full flavored with
notes of wood, vanilla, and raisin
OctoBeer Fest 4-7, 2009 at David Burke Primehouse
There is no denying I love beer, so its only natural to celebrate my passion of brewing beer, drinking beer and cooking with all of you. I will kick off OctoBeer Fest at David Burke Primehouse with a homebrew dinner. I know other chefs have helped “make” a beer for a dinner, but I truely have brewed every beer featured at my homebrew dinner. I think that this unique approach of making not only the food but also the beverages will make for a remarkable dinner. The following three days I leave the brewing to the pros and I’ll stay in the kitchen.
Daily beer reception from 630-7:15 pm
Dinner starts at 7:30 pm
4 course meal costs 55 per person plus tax and gratuity Purchase 2 separate dinners for $95 or Purchase all 16 courses (all four seperate dinners) $175
Sunday October 4
Chef Ricks Homebrew Dinner
Reception Beers
Belgian Blond
snow white head, gold color, spice, malt hops & orange essence
Stoned Wheat
seedling farm peach infused wheat beer, zesty aroma
Dinner Beers
Working Man Champagne
whipped cream head, golden body, toasted bread aroma, malt, fruits & spicy hops
I-PAC (India Pale Ale With Chamomile)
malt, toffee, caramel apples and floral hops that finish with chamomile
2 Wood Ale
reddish brown color, sweet aroma, caramel, toasted malt & velvety mouth feel,
started with birch syrup & finished with african mahogany
Mr. Peabody Porter
rich, full bodied, bittersweet, chocolate & coffee
Monday October 5
Two Brothers, Warrenville, Illinois
Tuesday October 6
New Holland Brewery, Holland Michigan
http://www.newhollandbrew.com/
Wednesday October 7
Goose Island, Chicago, Illinois
DandyID
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